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Are you using dry yeast or liquid yeast. I don't have a problem not oxygenating with dry yeast. But no starter and no oxygen with a vial of liquid yeast could cause problems. Also, I know some do use store bought ice directly in their wort to cool it down. I merely said it was recommended...

The more honey you use, the less sweet it will be. Thats because the sugar in honey is 100% fermentable.

Yeah, Special B is a Belgian caramel malt. 2 Row is a base malt, completely different. I think an appropreate substitution for Special B, if you can't find it, is caramel/crystal 120. Someone correct me if I'm wrong.

And just to list some mistakes he made. First, he was not mashing, he was steeping grains. He was using specialty grains that could not be mashed. second, he doesn't take the grain out before he boils. Doing it his way will leave a very astringent flavor. Third, adding hops at the end of the...

When I last made my Dubble (it is awesome, by the way), I used a bottle of dark Belgian candi syrup. I think I used D2, not quite sure though. Either way, I would consider using a bottle of that (1.5Lb) as opposed the amber candi sugar that you have. Also, I just had a bittering hops...

Thanks to all of your suggestions. I decided to drop the spices for now. I figured I could brew this and than experiment with spices in later brews to come up with a better idea of what each will bring to the beer. So, taking a few suggestions from you, this is what I have. 7Lb...

I was just reading the BJCP guidelines, and it says that spices are ok? Maybe I can just use one to add a little to the beer. So, if I'm backing off on the crystal and munich, where should I get color from? This is my first saison that I have tried. And it's not exactly a style I'm...

Hey, this is a saison recipe that I'm making. Any input you all can give me? By the way, this will be my first all grain. I'm planning on doing it on the stovetop, so with me luck. Mash 8Lb Belgian pilsner 1Lb Munich 1Lb wheal malt .25Lb crystal 60L (for color) Mash at 150...

I just stir vigorously after I have cooled my wort but before I pour it into the fermentor. Seems to work just fine for me. Even when pitching a vile of while labs yeast with no starter, I didn't have any problems.

How permeable to gas movement are they. I imagine after a few weeks, all the co2 would eventually find it's way out of the bottle. And I don't know why you would risk a $30 batch of beer on these bottles.

I would make sure that the gravity has stabilized before going into secondary, otherwise, you may end up re-starting fermentation and blowing off with the little headroom in secondary. AS for taking reading, I just pop the lid off for a second and use a sanitized turkey baster to grab a...

My point is not to worry about the exact FG, just make sure that it is stable before you bottle. I imagine that your beer was made of extract, so you will probably get it to around 1.018-1.022 ish.

Your FG is really hard to predict. It will depend on yeast used, yeast health, amount of yeast pitched, oxygenation of beer before pitching, temperatures, malt used ext. What is important is that it is stable for a few days before you bottle.

Thanks for the help. Thats pretty much all the questions I have. Now I just need to find a cheap pot to mash in.

First off, this is an amazing looking process. So simple. I;m currently using an 8 gallon SS pot on my stove top doing full extract boils and I want to start doing these PM brews. Lets say I get a 2nd kettle around 16Q. What is the max amount of grain that I can mash assuming a 1.25Q/lb...

Thanks. I like the looks of it. How much sugar is in it and how would I account for that using beersmith?

I was wondering if I could get some advice. My friend and I would like to brew a cherry stout. I'm sure I can come up with a good basic stout recipe, but I'm not sure of a good way to add cherry to it. If you could help us go in the right direction, I would appreciate it. Thank you.

So, I've got a few brews under my belt and would like to make my own recipe now. I just want to run it past people with lots of experience before I order it all. It's going to be a Belgium Dubble .25 Lb Cara-Pils .25 Lb Caravienne Malt .25 Lb Special B Malt 8 Lb liquid pale malt...

I'm also an apartment brewer. Just started. I'm able to get full boils on my stove using aluminum insulation and cool it down with a 30 gallon tub from wallmart and 2 bags of ice. It seems to be working very well.